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Busy Cook's Chicken Divan




Source of Recipe


desperationdinners.com


List of Ingredients




1 1/3 pounds skinless, boneless chicken breast halves, fresh or frozen
1 teaspoon vegetable oil
1 large onion (for about 1 cup chopped)
black pepper to taste
1 can (10 3/4 ounces) reduced-fat cream of chicken soup
1 can (14 1/2 ounces) fat-free chicken broth
1 1/2 cups "instant" (5-minute) rice (see Note)
1 bag (16 ounces) frozen broccoli pieces (see Note)
1/2 cup finely shredded sharp cheddar cheese




Recipe



1. If the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.

2. While the chicken defrosts, heat the oil over medium heat in an extra-deep 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cut the chicken into bite-size pieces and add them to the pan. Sprinkle lightly with black pepper. Raise the heat to medium-high. Cook, stirring often, until the chicken is no longer pink outside, about 3 minutes.

3. While the chicken cooks, open the soup cans and measure out the rice. Add the soup, broth and rice to the skillet. Stir until the cream of chicken soup is thoroughly blended. Sprinkle the broccoli cuts evenly over the rice. Cover the skillet, reduce the heat to medium and cook until the rice is tender, 5 to 7 minutes.

4. Sprinkle the cheese evenly over the skillet, and continue to cook, uncovered, just until the cheese melts, 1 to 2 minutes. Serve at once.

Serves 4